QUALITY OF BLAST-FROZEN AND CRYO-FROZEN RIPE JACKFRUIT BULBS

Instrumental colour and texture and sensory quality changes in blast-f rozen and cryo-frozen ripe jackfruit bulbs packed in A 2 1/2 cans and stored at -18 degrees C were studied. At the end of 6 months of storag e, Instron (W.B. Shear) measurement showed a reduction of toughness fr om an initial value of 1.62 kg/cm(2) to 1.42 kg/cm(2) in the case of c ryo-frozen bulbs and to 1.29 kg/cm(2) In the case of blast-frozen samp les, similarly, the colour retention was better in cryo-frozen product . During sensory evaluation, cryo-frozen bulbs were rated at par till 6 months and later superior to blast-frozen bulbs.